Want to feel like a chef in your own kitchen? Plate up this restaurant-style creamy miso polenta topped with crispy exotic mushrooms, tofu and long stem broccoli in a sweet soy sauce. Sprinkled with sesame seeds, spring onions and chilli flakes. Chef life!
Miso Polenta & Tofu
Miso Polenta & Tofu
with toasted sesame seeds & exotic mushrooms
Hands on Time: 15 - 45 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Indonesian Soy Sauce
- Long Stem Broccoli
- Miso Paste
- Mixed Exotic Mushrooms
- Non-GMO Tofu
- Polenta
- Sesame Oil
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 4-5 minutes until browned and crispy. Remove from the pan and drain on some paper towel.
MISO POLENTA
Boil the kettle. Place a pot over a high heat. Pour in 500ml of boiling water and add ½ a tsp of salt. Once boiling, slowly whisk in the polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 4-5 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 40ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 3-4 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 1-2 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
Black Sesame Seeds - 15ml
Non-GMO Tofu - 110g
Mixed Exotic Mushrooms - 125g
Polenta - 100ml
Miso Paste - 15ml
Garlic Clove - 1
Spring Onion - 1
Long Stem Broccoli - 75g
Indonesian Soy Sauce - 15ml
Sesame Oil - 7,5ml
Dried Chilli Flakes - 15ml
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 4-5 minutes until browned and crispy. Remove from the pan and drain on some paper towel.
MISO POLENTA
Boil the kettle. Place a pot over a high heat. Pour in 1L of boiling water and add a tsp of salt. Once boiling, slowly whisk in the polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 4-5 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 80ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 3-4 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 1-2 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
Black Sesame Seeds - 30ml
Non-GMO Tofu - 220g
Mixed Exotic Mushrooms - 250g
Polenta - 200ml
Miso Paste - 30ml
Garlic Cloves - 2
Spring Onions - 2
Long Stem Broccoli - 150g
Indonesian Soy Sauce - 30ml
Sesame Oil - 15ml
Dried Chilli Flakes - 30ml
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 5-6 minutes until browned and crispy. You may need to do this step in batches. Remove from the pan and drain on some paper towel.
MISO POLENTA
Boil the kettle. Place a pot over a high heat. Pour in 1.5L of boiling water and add 2 tsp of salt. Once boiling, slowly whisk in the polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 5-6 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 120ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 4-5 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 2-3 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
Black Sesame Seeds - 45ml
Non-GMO Tofu - 330g
Mixed Exotic Mushrooms - 375g
Polenta - 300ml
Miso Paste - 45ml
Garlic Cloves - 3
Spring Onions - 3
Long Stem Broccoli - 225ml
Indonesian Soy Sauce - 45ml
Sesame Oil - 22,5ml
Dried Chilli Flakes - 45ml
POPPING SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion.
FRYING FRENZY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and the trimmed mushrooms and fry for 5-6 minutes until browned and crispy. You may need to do this step in batches. Remove from the pan and drain on some paper towel.
MISO POLENTA
Boil the kettle. Place a pot over a high heat. Pour in 2L of boiling water and add a tbsp of salt. Once boiling, slowly whisk in the polenta and the miso paste, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn the heat to the lowest setting, stir in a knob of butter (optional), some seasoning and cover to keep warm until serving.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. Once hot, add the grated garlic and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the trimmed broccoli and a splash of water. Fry for 5-6 minutes until the water has evaporated and the broccoli is starting to brown. Stir in the sweet soy sauce, the sesame oil and 160ml of water. Reduce the heat and bring up to a slow simmer. Simmer for 4-5 minutes until the broccoli has softened slightly and the sauce has reduced by half. Add in the fried mushrooms and tofu and simmer for a further 2-3 minutes until heated through.
WOWZERS!
Make a bed of the creamy miso polenta. Top with the saucy broccoli, mushrooms and tofu. Pour over any remaining sauce. Sprinkle over the sesame seeds, the chilli flakes (to taste) and the spring onion greens. Restaurant-style, Chef!
Black Sesame Seeds - 60ml
Non-GMO Tofu - 440g
Mixed Exotic Mushrooms - 500g
Polenta - 400ml
Miso Paste - 60ml
Garlic Cloves - 4
Spring Onions - 4
Long Stem Broccoli - 300g
Indonesian Soy Sauce - 60ml
Sesame Oil - 30ml
Dried Chilli Flakes - 60ml
Woolies Products in this dish
